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Tag: artichoke

I never ceased to be amazed by the ingenuity of my fellow human beings. The latest thing that has set me off on this train of thought is … the artichoke.
Because, dear readers, when one is eating an artichoke, one is essentially eating a thistle.
The family resemblance is a little clearer if one looks at an artichoke whose thorns have not been cut off.
It is even clearer if one sees an artichoke in flower (I for one didn’t know that artichokes could flower; and a beautiful flower too).
So there you go. We artichoke eaters are at one with Eeyore. True to character, that totally gloomy, pessimistic, and depressed stuffed donkey, friend to Winnie the Pooh, loves to eat thistles.
I suppose A.A. Milne, creator of Winnie the Pooh and the related cast of characters, had in mind the kind of thistle I pictured above, the spear thistle, common throughout the British Isles. But actually, the artichoke is a descendant of the cardoon, which is a cousin to that thistle.
Now, how on earth did generations of humble but ingenious farmers coax that spiny little bell-shaped bud supporting the cardoon flower into becoming the, sometimes huge, artichokes which we artichoke-lovers delight in eating today? How did it even cross their minds to try?

This train of thought was started in me a few days ago when my wife bought the first artichokes of the winter season and served them up steamed for lunch. There I was, following my usual routine with artichokes. I picked off the leaves one by one, dipping them in my oil and vinegar sauce, and scraping off the tender pulp at the base of each leaf with my teeth.As I spiraled round the artichoke, working my way through the leaves, they were getting more and more tender, with more pulp on each to eat, until I finally reached the artichoke’s inner sanctum. By then, the leaves had become small and delicate.I plucked them all off at once, dipped, and ate them whole. Now, the artichoke’s flower was exposed.This fibrous mass would have turned into the beautiful purple bloom I gave a picture of above if the farmers had left the artichoke in peace in the field. But it had been sacrificed to my animal desires and now I took my knife to this fuzz and scraped it all away to reveal the artichoke’s heart.Ah! The most delicious part of the artichoke! I reverently dipped it in my oil and vinegar sauce and ate it meditatively, not forgetting to eat the stem, just as delicious. And as I reveled in this almost religious ceremony, the question popped into my mind: Who on earth invented this endearingly strange vegetable, and why?

After a little bit of digging, I can inform readers that we don’t really know. As I have reported in at least one previous post on the history of a vegetable, I’m afraid that the history of how vegetables got created was of little interest to ancient historians, who were much more interested in the goings-on of the elites. What humble little farmers were up to did not interest them much. So we have to piece together a history from shards of evidence left behind in the historical records, cross-checked with more recent genetic evidence.

As I have said, the artichoke’s ancestor is the wild cardoon, which has much the same range as the strawberry tree which I wrote about in the previous post, that is to say, the western part of the Mediterranean basin, from Greece to Spain and from Libya to Morocco. We know this because cardoons and artichokes are very similar genetically, so close that they can interbreed. Quite why someone ever bothered to try eating this viciously thorned plant is not clear to me. I have to assume that hunger led our ancestors to try anything and everything that grew around them, although the preparation time required to make wild cardoon edible must have been daunting. I can only think that our ancestors persisted because they felt that the taste was worth the effort. As an aficionado of artichokes, I would have to agree with that. Or – in an era where there was no corner drugstore – they believed it had valuable medicinal properties of some kind.

Quite how long ago farmers started experimenting is also unclear. Genetic analysis suggests that these humble folk were fiddling in two ways with the wild cardoon. Some were trying to make the flower bud more edible, leading to the artichoke. Others were trying to make the stem more edible, their efforts leading to the domesticated cardoon – for readers, who like me before writing this post, have no idea what domesticated cardoon looks like, I throw in here a photo of the plant.

The artichoke developers seem to have succeeded in their efforts by the “beginning of the first millennium” of our era, and these anonymous developers seem to have toiled away in Sicily or thereabouts. So perhaps artichokes were available some time in the first couple of centuries AD, in what was then the Roman Empire? As for the domesticated cardoon, this process doesn’t seem to have been completed until “the first half of the second millennium”, somewhere in Spain. So 1300-1400 AD in what could still have been Arabic Spain but was fast becoming Christian Spain?

As for the written evidence, our friend Pliny the Elder (whom I mentioned in my previous post) had a brief section in his Natural History, written before he was killed in the eruption of Vesuvius that wiped out Pompeii in 79 AD, on a plant he called carduus, which is the general Latin term for thistle. He wrote that this plant was grown in Carthage (in today’s Tunisia) and in Cordoba, Spain. But did he mean the artichoke or the domesticated cardoon? Or maybe some predecessor of the two which was not quite either? Then there is a Roman mosaic of the 3rd Century AD in Tunis whose frieze seems to be showing artichokes, although some people have argued that they could just as well be cardoons with largish heads.
As far as the artichoke is concerned, the etymologies of the various European names for it are not terribly helpful either. One strand of names – carciofo in modern Italian, alcachofa in Spanish, alcachofra in Portuguese – seem to be derived from the artichoke’s Medieval Arab name al-ḫaršūf. Another strand of names – artichaut in French, artichoke in English, artischocke in German, and similar names in other northern European languages – seem instead to be derived from the plant’s old Italian name articoca (which in turn derives from the late Latin name alcocalum). Meditating on that, my guess is that when the Arabs invaded Sicily in the 9th Century, they found the artichoke already implanted, under its old Italian name. They arabized the name and carried it to Arabic Spain, where it entered Spanish gastronomy under its Arabic name. Then, in both places, when the Arabs were pushed out, the Arabic name was italianized and hispanified. In the meantime, the rest of Italy, to which the Sicilian-developed artichoke had spread, continued to use the old Italian name. This then spread – along with the vegetable itself – into other European countries to the north. But then, back in Italy, at some point the new Italian name, developed in Sicily, overtook the old Italian name. Complicated …

That’s about where things stand with the artichoke. I will leave the reader with one of the earliest representations in paint of this vegetable, by that really strange artist Giuseppe Arcimboldo, whose paintings, however, were wildly popular in his time; they now adorn the best museums in Europe. This particular one, l’Estate, hangs in Vienna’s Kunst Historisches Museum.Readers will see that the “man” has an artichoke as a buttonhole.

As to the way I eat artichokes, I’m sure some readers would object. I know there are other dips that can be used. And artichokes can be cooked in other ways – carciofi alla romana come to mind, or maybe carciofi allagiudia. And the hearts can be conserved in oil and used in salads. But I am more than content with my simple approach. It’s stood by me for some 50 years. I will let others explore other ways of eating artichokes.

I can’t say the same for domesticated cardoons. I must confess to having never eaten this plant. My French grandmother – one source for my culinary experiments – never cooked them, and nor did my Italian mother-in-law, another source of my culinary experiments. Spain and North Africa seem to be the places to go to try cardoons. So with that, I will leave my readers with the recipe for a well-known Spanish dish, Cardos en Salsa de Almendras, Cardoons with Almond Sauce. My excuse for choosing this one is that it is popular in the Christmas season. The amounts quoted here are for four people.

Take a kilo of cardoons. They come in bunches like this.
Discard any hard outer stalks. Separate all the stalks from the base. Peel off the strings on the outside of each stalk of cardoon (like one does with celery) and the thin skin which is on the inside of the stalks. Once peeled, cut the stalks into 10-cm pieces and drop them into a bowl with water and lemon juice (the juice of 1 lemon for every 4 cups of water) and let sit.

Meanwhile, stir ½ tablespoon of flour into a small amount of water. Add the mix to a pot with 4 cups of water and a teaspoon of salt. Squeeze a chunk of lemon into the pot and throw in the lemon chunk too. Bring the pot to a boil. Add the cardoons, cover and simmer until the cardoons are tender when pierced with a knife (45-60 minutes). Remove from the heat, allow to cool in the cooking liquid, drain well.

Heat 1½ tablespoons for olive oil in a skillet and fry ¼ cup of skinned almonds and a clove of chopped garlic until they are lightly toasted and golden. Skim them out. Place them in a blender with some chicken stock. Blend until smooth. Stir a little flour into the oil in the skillet and let it cook for 2 minutes. Stir in the drained cardoons, the almond mixture from the blender, a cup of chicken stock. Salt to taste.